Cheese Enchiladas
The BEST Cheese Enchiladas recipe uses corn tortillas, red enchilada sauce, and plenty of cheese! This meal is easy, delicious, and made in just 30 minutes!
Servings: 12
Calories: 278kcal
Ingredients
- 12-14 white corn tortillas
- 5-6 cups shredded cheddar cheese
- 20 ounces red enchilada sauce
- 1 cup cabbage , thinly shredded
- 1 roma tomato , diced
- 1/4 cup crumbled cotija cheese , for topping (optional)
- sour cream , for topping
Instructions
- Preheat oven to 350 degrees F.
- Warm corn tortillas on a hot skillet for a few seconds on each side.
- Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end).
- Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
- Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
- Serve with a side of Mexican Rice.
Video
Notes
Make Ahead Instructions: These easy cheese enchiladas can be prepped a couple hours in advance. Assemble and keep covered in the refrigerator until ready to bake.
Freezing Instructions: Assemble enchiladas then cover in plastic wrap and tinfoil. Freeze for up to 1 month. Let thaw overnight in the refrigerator before baking.
Variations:
- Bean and Cheese Enchiladas: Add a scoop of my Homemade Refried Beans in the tortilla with the cheese.
- Chicken and Cheese Enchiladas: Check out my Loaded Chicken Enchiladas!
- Cheese Enchiladas with Green Sauce: Swap out the red enchilada sauce for green enchilada sauce.
Nutrition
Calories: 278kcal | Carbohydrates: 17g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 766mg | Potassium: 109mg | Fiber: 3g | Sugar: 4g | Vitamin A: 849IU | Vitamin C: 4mg | Calcium: 372mg | Iron: 1mg